Red Wine Pot Roast

RED WINE POT ROAST WITH

 CARROTS, PEPPERS AND GNOCCHI

Prep: 30 minutes

Cook: 1 1/2 hours

Makes: 6 servings

1 boneless beef chuck roast, 3 pounds, 2 to 2 1/2 inches thick

3 tablespoons grapeseed, sunflower or safflower oil

1 medium (6 ounces) onion, halved, thickly sliced

Salt, freshly ground black pepper

1 cup dry red wine

1/2 cup low-sodium beef broth

2 cloves garlic, crushed

1/2 teaspoon dried basil

1/4 teaspoon each, dried: rosemary, thyme, oregano

1 pound carrots, peeled, cut into 3-inch chunks

1/2 pound mini sweet peppers, about 8, stems removed, left whole

1/4 cup flour (or 3 tablespoons arrowroot or 2 tablespoons cornstarch)

2 tablespoons tomato paste

1 package (16 to 17 ounces) potato gnocchi

Flat-leaf parsley

1. Pat meat dry. Heat 2 tablespoons of the oil in the inner pot of a pressure cooker on saute function. Add onion; saute, stirring, until golden brown, about 5 minutes. Transfer onion to a bowl.

2. Add meat; saute on the “more” setting, flipping once, until richly browned on both sides, about 15 minutes total. Remove meat; season it well with salt and pepper.

3. With the pot still on saute, stir in the wine and heat to a boil. Add broth, garlic and herbs. Nestle the meat and onion into the pot.

4. Close and lock the lid. Be sure to seal the pressure valve. Use manual pressure cooker setting to cook, 55 minutes. Then use the quick release function to drop the pressure. Be careful not to splatter yourself with hot steam.

5. Open the Instant Pot; add the carrots and peppers. Close the pot and lock the lid. Cook under pressure, 8 minutes. Then use the quick release function to drop the pressure.

6. Heat a large saucepan of salted water to a boil to cook the gnocchi.

7. Use a slotted spoon to remove cooked vegetables to a bowl; cover and keep warm. Use tongs to transfer meat to a cutting board, leaving the liquid in the pot. Tent the meat with foil; let rest while you make the gravy and cook the gnocchi.

8. For the pan gravy, dissolve the flour in 1/4 cup water in a small dish. Stir in the tomato paste until smooth. Set the pressure cooker with the liquid to the saute function. When it boils, whisk in the flour mixture. Cook, whisking, until the liquid boils again and thickens, about 3 minutes. Season to taste with about 1 teaspoon of salt and plenty of black pepper. Turn off cooker.

9. Drop the gnocchi into the boiling salted water. Cook until tender, 2 to 3 minutes. Drain well; toss in a serving bowl with remaining 1 tablespoon oil.

10. Thinly slice the meat and arrange it on a warm serving platter. Set the vegetables around the meat. Ladle hot pan gravy over all. Garnish with parsley. Serve with the gnocchi.

Nutrition information per serving: 507 calories, 21 g fat, 7 g saturated fat, 144 mg cholesterol, 29 g carbohydrates, 7 g sugar, 48 g protein, 391 mg sodium, 4 g fiber

Stovetop and oven method: Heat oven to 325 degrees. Follow steps 1 through 3 above using a large Dutch oven to brown the onions and meat. Then cover the pot tightly, and bake until meat is nearly tender when pierced with the tip of a knife, about 2 hours. Add the carrots and peppers to the pot. Cover and bake until the vegetables are tender, 20 to 30 minutes. Finish the recipe as directed in steps 6 through 10 above.